Recipe no. 316 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 155.
Ingredients
- white beans
- preserved goose
- goose fat
- onion
- lard
- tomato puree
- white wine
- broth
- garlic
- parsley
- salted sausage
- pork rind
- breadcrumbs
Preparation
- Preparing the beansSoak the evening before and blanch
- Browning the gooseBrown the pieces of preserved goose in the pot
- Preparing the sauceBrown onion and lard, add tomato puree
- DeglazingMoisten with white wine and broth
- AssemblingAlternate beans and goose, add sausage and pork rind
- GratinatingSprinkle with chopped breadcrumbs and gratinate in the oven
Reboul's text
Cook half a kilo of white beans that you have soaked the evening before and blanched.
Put into a low, wide earthenware pot a few pieces of preserved goose with a few spoonfuls of their fat; brown them and let them take on colour on all sides.
Put a chopped onion into another saucepan, brown it in melted, strained lard; add 2 spoonfuls of tomato puree, which you let reduce well, moisten with a glass of white wine and a few spoonfuls of broth and add 2 more cloves of garlic and a little chopped parsley.
Pour half the beans into the pot with the pieces of goose, put on top a few slices of salted sausage and a few pieces of fresh pork rind, which you have cooked with the beans, pour the rest of the beans over.
Sprinkle with garlic and parsley chopped and mixed with breadcrumbs, and put into the oven to gratinate.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| blanqueja | blanch |
| auco | preserved goose |
| reveni | brown |
| oulo | pot |
| ventresco | melted lard |
| purèio | tomato puree |
| redurre | reduce |
| bagna | moisten |
| bouioun | broth |
| coudeno | pork rind |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 316, page 155. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.